Carrageenan is a “organic” food ingredient based on red seaweed and prepared having a substance to counteract its acidity. Launched towards the food market within the 1930s, carrageenan is just a common component put into meals like a thickening agent to enhance the consistency and solubility of items. The product has been proven to change the gut microflora and damage your body’s defense mechanisms.

The chemical composition of carrageenan may include upto 40 percent of the sulfur compound. Because of this the degraded type of carrageenan isn’t permitted to be used within the food market due its known inflammatory effects in animal testing. When the normal type of carrageenan is changed, by connection with an acid for instance, the sulfur element of carrageenan becomes unstable and reactive.

Perhaps you are wondering, if an acid may change the organic type of carrageenan such that it becomes reactive, would not gastric acid trigger this same result? That’s an excellent issue this one might wish the U.S. Food and Drug Administration (FDA) might have already accounted for. Carrageenan has been shown as being a material generally thought to be secure (GRAS) since 1973.